"Mr. Wu's taste is not picky, but he is very particular about the work, and the details must not be careless, although he does not mean to make things difficult for you, but he must also make dishes that convince him, in terms of taste, he should be more inclined to be elegant and light, and it is best to keep the truth. And your biggest trouble this time, I think it's that senior. ”

Liu Yaqin explained this to Sikong Yao, and her face showed a little worry.

Sikong Yao kept Wu Liang's preferences in mind, and then asked, "Senior, what kind of person is he?" ”

Liu Yaqin pondered for a while and continued: "He is a student of the fourth year, he is twenty-six years old this year, and he is of the same generation as me, how can I say it...... He's a ...... Perfectionist. ”

Sikong Yao frowned slightly, and said in surprise: "Perfectionist? Nothing in this world is perfect. ”

Liu Yaqin nodded and said, "But the cooking of that four-winds senior can be said to be perfect......"

Sikong Yao asked, "Teacher, have you seen it?" After graduation, students should rarely come back to the college, right? ”

Students who are able to successfully graduate from St. Edro Culinary Academy, unless they have no ambitions, will be able to devote themselves to a well-known restaurant and become a leading chef, or choose to start their own business as a store owner. But no matter what you choose, if you become a chef, you will face an endless stream of cooking orders every day, and it is absolutely rare to take a break, and a long vacation is even more delusional. The people who were able to come back to see their alma mater could be counted on one hand.

Liu Yaqin nodded and said, "Yes, but I didn't see his cooking in the academy, as early as seven years ago, there was almost no fault with his cooking." ”

Sikong Yao suddenly asked in surprise, "Does the teacher know so clearly?" You must also be a student at St. Edro Culinary Academy, right? ”

Liu Yaqin shook her head and said, "Of course not, if I was also a student who graduated from the St. Yi Delu Cuisine Academy, how could I only be a decorator with a monthly salary of only six thousand before." At that time, I was just studying at an ordinary culinary college, but Huang Sifeng, who was known as the perfect cook. But it's almost a name that our generation of chefs will never be unfamiliar with. ”

Sikong Yao said with some surprise: "So powerful? ”

Liu Yaqin sighed. said: "It's easy to do it if it's another senior, but if it's this Huang Sifeng senior, it's really a bit tricky." He is well-versed in all cuisines and is one of the rare geniuses of the Culinary Institute of St. Ed-Lou. Single-handedly, he won four awards for the academy at the National Culinary Competition. His work can only be described as perfect. Even the most exceptional gourmets can't fault anything. And he himself is extremely harsh, and he is extremely harsh on his friends, opponents, and even himself. To get a perfect score from his mouth. It takes quite a bit of work. ”

Although Sikong Yao was a little surprised that this so-called perfect chef was really as amazing as Liu Yaqin described, she still said confidently: "It's okay, since he is a perfectionist, then I will make a dish that he can't find faults!" ”

Thinking back to the present, Sikong Yao finally saw Huang Sifeng, who was deified by Liu Yaqin, although it looked more difficult than she imagined, but Sikong Yao still had the confidence to conquer his taste buds.

"Four Winds-senpai, you just wait for how my cuisine will surpass you!" Sikong Yao let out words of encouragement in her heart, and immediately set her eyes on the cooking table in front of her.

The free assessment of desserts can be described as freedom in the true sense, perhaps because this department is too special, there are no special additional requirements like other departments, and Sikong Yao can display her talent without any scruples.

"If you want to conquer the predecessors of the four winds and get a full score from him, both the taste and texture must be first-class, and there must be no flaws in the shape, in this case, it should really be done."

Mix 50 grams of glutinous rice flour, 15 grams of corn flour and 20 grams of sugar and stir well, pour 90ml of milk into the mixed powder, stir well again, put the evenly stirred batter aside and let it stand for steaming, so that all the raw materials are fully integrated in this 10 minutes, which is used to make invagination.

The batter has been sifted in advance to make it more delicate and smooth, and since the "opponent" is Huang Sifeng, who is known as the "perfect chef", every detail must be handled in place.

The glutinous rice flour is also fried in advance, and the taste of the glutinous rice flour that becomes drier will be stronger, but if the heat is not well controlled, it will have the opposite effect, but for Sikong Yao, it is not too much of a problem.

Use a small spoon to pluck the mango pulp into balls and put it in the coconut milk to add flavor to enrich the depth of the taste.

After steaming, let the glutinous rice milk dough cool somewhat, pour in 5 grams of oil and knead it thoroughly, and take some glutinous rice flour to fry over low heat or cook in the microwave as cake flour.

Whip the whipped cream, refrigerate and set aside, wrap a cutting board in plastic wrap, sprinkle with cake powder, and divide the steamed dough into evenly sized portions. Take a small piece of steamed flour skin, cover it with cake powder, and roll it out with a rolling pin through plastic wrap to form a thin dough that is about the same thickness as a dumpling skin. Just in case, Sikong Yao, who was afraid of the plastic wrap breaking, in addition to wearing two layers of plastic wrap gloves, also had cake powder on his hands.

Holding the flour skin in one hand, put a spoonful of whipped cream on it, then put in the processed diced mango, spread a layer of cream on top, wrap the dough, pinch it tightly, and finally turn the wrapped fruit over, slightly shape it to form a circle, and then decorate it properly.

Wagashi is a Japanese confectionery, and adzuki beans are the main ingredient. After the previous duel between Sikong Yao and Yao Feng on the topic of Japanese fruits, they paid special attention to the relevant dessert knowledge in private, this kind of Japanese dessert made of boiled beans and mixed with sweet sugar, the most well-known one is "Strawberry Daifuku".

Strawberry Daifuku is a Japanese-style sweet, which can be used as a dessert after tea and dinner, the outer layer is glutinous rice skin, and the filling inside is strawberry, and what Sikong Yao made today is the highest style of Daifuku and sweets - Xue Mei Niang.

Xue Mei Niang originated from Japan, is one of Japan's authentic dim sum, the skin is full of elasticity Xue Mei Niang ice skin, in Japan its fillings are the season's real fruits, Sikong Yao chose the end of summer mango, at this time the weather has become cooler, but the aroma of mango is still mouthwatering.

According to legend, the name "Xue Mei Niang" originated from a lady who invented various strawberry Daifuku in Japan, because she made many snacks about strawberry Daifuku, so everyone in Japan called her Strawberry Daifuku, and the "Xue Mei Niang" made by Sikong Yao is also one of her masterpieces.

Another theory is that in the Tang Dynasty, a Japanese chef went to China to learn art, and met Wu Meiniang in the prime of cardamom, he fell in love with Wu Meiniang at first sight, and Wu Meiniang also secretly promised him, but Wu Meiniang's father insisted on sending Wu Meiniang to the palace, and the Japanese chef returned to Japan sadly, because he knew that Wu Meiniang liked to eat red beans, so he integrated all kinds of feelings into it, and invented and made a special dim sum: using glutinous rice flour as the skin, using red beans as the filling, and wrapping it layer by layer. The thoughts are tightly hidden. It is said that people at that time could taste the taste of acacia as soon as they ate this confectionery. As a result, this kind of dim sum quickly became popular in Japan, and the Japanese chef named this kind of dim sum "Xue Mei Niang".

Xue Meiniang is fine and white and soft and glutinous, the first bite is a particularly smooth and elastic ice skin, and the inside is a milky and pleasant whipped cream, wrapped in delicious fruit pieces, sweet and sour, rich in taste.

"You can enjoy her sweet and soft smoothness after taking a bite, and the refrigerated "Xue Mei Niang" tastes better. The pink enough skin will reveal a light custard, which makes people have infinite imagination. In addition, it is a Japanese dessert, if you are satisfied with Mr. Wu Liang, there is absolutely no problem, but if you want to satisfy the seniors of the four winds, it is far from enough! ”

Sikong Yao did not stop there, but continued to improve, if she wants to conquer Huang Sifeng, it is definitely not enough to simply Xue Mei Niang, she needs more decorations, more gorgeous coats, Xi Jia Xue Mei Niang, follow the style of light hand powder, and the filling is made of fresh fruit, which is the most important genre of traditional Xue Mei Niang, and it is also the direction that Sikong Yao will further deal with.

Mix the corn flour and fresh milk well, add oil, salt and sugar for seasoning, cook slowly into a paste, must keep stirring, turn off the heat immediately when boiling, stir in the egg whites three times and mix well, and wrap the formed Xue Mei Niang in a layer of pulp.

The hot oil smoke is ethereal, and what Sikong Yao wants to do is to fry Xue Meiniang!

Imitation of fried milk, flour, vegetable oil, water, refined salt, baking powder, monosodium glutamate in a basin and mix well, mixed into a paste to make a crispy pulp.

"In this case, the Four Winds seniors won't be able to find fault!"

Sikong Yao struggled to take Xue Meiniang out of the oil pot, and fried the golden glutinous rice noodles did not give people a greasy feeling, but only full of temptation.

"The skin is made of glutinous rice, snow-white and cute, and it is for 'Mei Niang'. At the beginning of the bite, you will get a thin layer of skin, then a soft cream, and then you will eat mango, with three layers of texture and endless aftertaste. The whole dim sum is frozen, so the word 'snow' in the name is considered to be a pass for your age. ”

Wu Liang glanced up at Sikong Yao, and the other party's eyes also showed a little smug and deceitful.

"Full marks." Wu Liang nodded with satisfaction

At the first level, after Sikong Yao successfully passed, he turned his eyes to Huang Sifeng, the cold and delicious Xue Meiniang was exuding a tempting aura, but it was far less cold than Huang Sifeng.

"It's not enough heat to get a perfect score." (To be continued......)